Description
These Peach Cobbler Cheesecake Bars blend the creamy richness of cheesecake with sweet peaches and a buttery cobbler topping, all layered over a shortbread or graham cracker crust. Perfect for potlucks and summer gatherings.
Ingredients
- 1/2 cup unsalted butter (or 1 1/2 cups graham cracker crumbs)
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1 cup all-purpose flour (or 1/2 tsp cinnamon + 2 tbsp sugar if using graham crackers)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream (optional)
- 2 cups fresh peaches (peeled and sliced) or 3/4 cup peach jam
- 3/4 cup all-purpose flour (for topping)
- 1/2 cup brown sugar (or combination of brown and granulated sugar)
- 1/2 tsp cinnamon (optional: pinch of nutmeg or ginger)
- 1/3 cup butter (melted or cold, for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13″ baking pan with parchment or greased foil.
- Mix crust ingredients and press into the pan base. Bake for 20 minutes until golden.
- Spread peaches or peach jam evenly over the crust.
- Blend cream cheese, sugar, eggs, vanilla, and optional sour cream until smooth. Pour over peach layer.
- Combine topping ingredients until crumbly and sprinkle over cheesecake.
- Bake for 30–40 minutes until topping is golden and cheesecake is mostly set.
- Cool completely, then refrigerate for 1–2 hours before slicing into bars.
Notes
- Use drained canned or frozen peaches if fresh are unavailable.
- Add chopped nuts to topping for extra texture.
- Can substitute other fruits like berries or apples.
- Bars freeze well when individually wrapped.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
